Fresh Berries Cheese Cake
Easy and festive
Equipment
- Baking paper, mixing bowl, spatula
Ingredients
- 1 14 oz frozen puff pastry
- 2 tbsp all-purpose Flour + a little extra for dusting
- 1/2 cup sugar a little extra for sprinkling
- 1-1/2 cup Blueberries and Raspberries
- 1 Egg, beaten
- 1/4 tsp salt
- 8 oz cream cheese, room temperature
- 1/2 cup ricotta cheese
- 3/4 tsp orange zest
Instructions
- Preheat oven to 400F
- Put a tablespoon sugar in the berries, to release natural juices.
- Line the baking sheet with parchment paper, dust with a little flour. Unfold the puff pastry to form a triangle. Cut out the short sides edges to form an oval. Fold in 2 from the short side, so the rounded edges are on top of each other and form an arch. From folded side, cut 1 inch in from either edge but stop at the top of the arch. Unforld, then cross outer border sections over each other (like cross one edge over the other). Align the edges neatly to create a pastry shell with a 1-inch border and twists at top and bottom. With a fork, pierce all over the center. Trace a scored line just inside the border but not all the way through the dough (this will allow the sides to rise up straight). Freeze 15 minutes. Score the edges with a knife in a decorative manner.
- Brush crust with some of the beaten egg (reserve the rest for the filling), sprinkle generously with sugar. Bake for 20 minutes until golden and puffed, rotating once half way through. Carefully pierce center with knife tip to release steam. Bake for 10 more minutes.
- Reduce oven temperature to 375 F, bake until crust is fully cooked, around 5 minutes more, if the edges get too dark, cover them with foil. Let cool for 15 minutes. As the center will puff up, use a metal spatula to press it down to create a well.
- While the shell is baking, in a mixing bowl, mix cream cheese, ricotta with the remaining sugar, 2 tablespoons flour, orange zest, reserved egg, mix well with a spatula (you can also use a mixer or food processor).
- Spread the batter into the well in the crust. Top with the berries and their juice (spread randomly). Bake until the filling is set in the center and puffy around the edges, around 20 to 25 minutes. Remove from oven and let cool for 10 minutes on a wire rack.
- Slide (with parchment paper) onto serving platter to cool completely. Enjoy at room temperature or refrigerated.
Notes
Watch as it bakes, the crust should be caramelized, but don't let it burn...